How to make Nigerian Commercial Crunchy Milky Chin-Chin
Start your own chin-chin business or impress your friends with this comprehensive guide to making commercial-grade, crunchy, milky chin-chin.
Equipment
- Measuring scales
- Standard measuring cups
- Mixing Bowls
- Spatula
- Frying pan
- Frying spoon
- Skewer
Ingredients
Nigerian Crunchy Milky Chin Chin Mix
- 500 grams All purpose Flour
- 50 grams Corn Flour
- 50 grams Powdered Milk
- 25 grams Mix milk Flavour
- 100 grams Granulated White Sugar
- 1 tsp Ground Nutmeg
Nigerian Commercial Crunchy Milky Chin-ChinChin-Chin
- 125 grams Magarine or softened unsalted Butter
- 1 cup Water room temperature
- 1 large Egg
Instructions
How to make Nigerian Crunchy Chin Chin MixMix
- Measure all your dry items and place on your work surface where you can see them. These dry items includes flour, sugar, corn flour, powdered milk, milk flavour, and nutmeg.500 grams All purpose Flour, 50 grams Corn Flour, 50 grams Powdered Milk, 25 grams Mix milk Flavour, 100 grams Granulated White Sugar, 1 tsp Ground Nutmeg
- In a large bowl, add in your flour, corn flour, powdered milk, milk flavour, sugar and nutmeg. Mix well to combine. And that's just it!
- You can then store in an airtight containercontainer
- You can also place it in ziplock bags and freeze. The shelf life of my Commercial Nigerian Crunchy Chin Chin mix is 2 weeks. It can be freezed for up to 3 months.
- This Nigerian Chin Chin mix can be packaged in branded ziplocks bags in different grams and sold at malls, and cake stores.
How to make Nigerian Commercial Crunchy Milky Chin-ChinChin-Chin
- Get your Nigerian Chin Chin mix, pour into a bowl. Create a hole or well in the center of the mix.
- Next add in your Margarine or softened Butter. Add in your egg. Now mix with your finger till you have a breadcrumbs texture.125 grams Magarine, 1 large Egg
- Next add in your water little by little till you have a non-sticky smooth chin chin dough.1 cup Water
- Then allow your dough rest for 30 minutes to allow the gluten relax and make your dough easy to handle.
- Next flour your work surface and baking tray so that your cutout doesn't stick to each other.
- With your rolling pin, roll out your dough till its quarter of an inch. That is, not too thick or flat. If it's too thick your chin chin will look too big after it's fried. If too flat they will sink in oil.
- Then using your Chin-Chin cutter or Pizza cutter cut out into preferred shapes. Transfer cut-out into floured tray. At this stage you can freeze these chin chin cutout for later. It can be frozen for up to 3 months and refrigerated for up to 2 weeks.
- Heat up oil on low flames. Insert skewer into the center of the oil. If you notice little bubbles surrounding the skewer then your oil's temperature is hot enough to fry.
- Start frying batch by batch and stir in between occasionally so that they're are all fried together and so that no one gets burnt.
- Once fried, transfer to a strainer or a spread serviette and allow to cool completely before storing.
- This Chin Chin has a 3 weeks shelf life. It can be frozen for up to 6 months or refrigerated for 3 months. It can be sold in branded packs in different grams.
- And yes there are variation to this recipe. IF YOU WANT ME TO SHARE THE VARIATION OR OTHER FLAVOURS, LEAVE ME A COMMENT IN THE COMMENT SECTION OF THIS POST and I will gladly share it.